Treats That Get An 'A' In Nutrition

NATURALLY

August 31, 1989|By Sharon Cadwallader, Chronicle Features

It's that time of the year again, and the intrepid parent is faced with rounding up a collection of dessert recipes for those kids who prefer to carry their lunch to school rather than buy it in the cafeteria or the vending machines. And most often a homemade lunch is healthier, tastier and cheaper.

Here are three recipes for cookie-like desserts.

I suggest you get the kids to make these themselves.

The two chilled recipes, while gooey to make, are easy and fun.

Super Fudge

1 cup honey

1 cup peanut butter

1 cup carob powder

1 cup sesame seeds

1 cup sunflower seeds

1/2 cup shredded, unsweetened coconut

1/2 cup chopped, pitted dates

Heat honey and peanut butter in a saucepan.

Add carob, seeds, coconut and dates and stir to mix well.

Using a spatula, transfer to an 8-inch square pan and spread even. Refrigerate to harden and cut into squares.

Makes 16 servings.

Lemony Cheesecake Bars

1 cup unbleached flour

3 tablespoons sugar

1/4 cup firm butter or margarine

1 (3-ounce) package cream cheese

1/3 cup cottage cheese

3 tablespoons honey

1 teaspoon grated lemon rind

1 teaspoon vanilla

1/2 cup chopped almonds or walnuts

Combine flour and sugar in a mixing bowl.

Cut butter into small pieces and work into flour mixture with a pastry blender to make a coarse mixture.

Press 1 cup of this into an ungreased 8-inch square baking pan and bake in a preheated oven for 12 to 15 minutes or until firm and lightly browned.